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Product Category
coriander leaves
| Product | Coriander Leaves |
| HS Code | 07099920 |
| Packing | 10/14 Kg HDPE/PP Bag or Customized |
| Loading | 6 MT (20 FT), 12 MT (40FT) |
| Aroma | Lemony and Slight pungent/aromatic |
| Color | Green leaf |
| Shelf life | 1 Years in cool and Dry Place |
| Origin | India |
Coriander plant is also known by the scientific name Coriandrum sativum L. is an annual herb that has tender green leaves and round, tan-colored seeds or fruits. It belongs to the parsley or umbellifers family, and famously known as cilantro or dhania. Human civilization has been using coriander leaves as a perennial herb that adds pleasant lemony aromatic taste, and fragrant floral smell in day to day meals. It can be used for spicing both vegetarian and non-vegetarian meals, fast foods or snacks, and also for garnishing salads. Furthermore, because of its preservative traits, coriander leaves suitable for pickles and making various chutney and soups. The coriander plants sowed to obtain the dried leaves are usually harvested using the cutting machine when the flowers are still immature or not ripen. The sun-drying process dries the coriander leaves. There are several medical and health benefits of including coriander leaves in everyday meals. It has anti-bacterial and anti-inflammatory traits that enhance the impunity to fight against microbial related infections. Also, a high concentration of vitamin A, vitamin C, vitamin E improves eyesight and heals conjunctivitis and other age-related degenerative vision disorders.
The coriander plants sowed to obtain the dried leaves are usually harvested from the ground within 30 to 35 days when the flowers are still immature or not ripen. The lower stem is chopped using the cutting machine. The coriander plant is then cleaned with freshwater and spread on the floor. Thereafter, applying the sorting procedure, the pebbles or stones, damaged branches/leaves or seeds and flowers, grass, or other unwanted materials are separated by the farmworkers. It is passed via the metal detection for the presence of any metallic impurity and then left under the sun for few (10 – 15) days to get dried coriander leaves. Lastly, the obtained purest dried coriander leaves are packed and loaded for transportation.
The Sky Agri Export supplies the best quality coriander leaves in dried forms. The company is flexible to receive customized orders from the clients in terms of quality, i.e., Premium, Best quality. The Dried coriander leaves are mainly demanded by European Nations, Russia, the Middle East, Canada, and North and South America. Sky Agri Export can supply coriander leaves in a bulk amount over a given timeline and smooth export process.
Health/Medical benefits of dried coriander leaves in day to day consumption
Coriander leaves contain a high concentration of vitamin A, vitamin C, vitamin E, along with the antioxidants of carotenoid class that improve eyesight and effectively helps to heal conjunctivitis and other age-related degenerative vision disorders.
Due to the presence of a profuse amount of dietary fibers and proteins, the coriander leaves assists in regulating the blood sugar and stimulates the secretion of insulin that improves the health condition of diabetes peoples.
The coriander leaves are also known for their anti-bacterial and anti-inflammatory traits that enable them to fight viral flu or other cold and microbial related infections.
The anthocyanins compound present in coriander leaves has anti-inflammatory qualities that improve digestion and helps to heal stomach ulcers.
A good amount of alkaloids and flavonoids available in coriander leaves helps to cure multiple ailments related to the liver, such as jaundice and bile disorders.
Coriander leaves are packed with various proteins and dietary fibers, which regulate one's appetite, assists in weight loss, and prevent diabetes.
It has Vitamin B-3 or Niacin that reduces triglycerides and blood cholesterol levels.
Coriander leaves contain a high concentration of vitamin A, vitamin C, vitamin E, along with the antioxidants of carotenoid class that improve eyesight and effectively helps to heal conjunctivitis and other age-related degenerative vision disorders.
Due to the presence of a profuse amount of dietary fibers and proteins, the coriander leaves assists in regulating the blood sugar and stimulates the secretion of insulin that improves the health condition of diabetes peoples.
The coriander leaves are also known for their anti-bacterial and anti-inflammatory traits that enable them to fight viral flu or other cold and microbial related infections.
The anthocyanins compound present in coriander leaves has anti-inflammatory qualities that improve digestion and helps to heal stomach ulcers.
A good amount of alkaloids and flavonoids available in coriander leaves helps to cure multiple ailments related to the liver, such as jaundice and bile disorders.
Coriander leaves are packed with various proteins and dietary fibers, which regulate one's appetite, assists in weight loss, and prevent diabetes.
It has Vitamin B-3 or Niacin that reduces triglycerides and blood cholesterol levels.
Culinary uses of dried coriander leaves
The leaves of the coriander plant are used as a popular flavoring in all the cuisines throughout the world, viz., Indian, Latin American, Italian, and Southeast Asian dishes.
The chopped/sliced coriander leaves are added to have an aromatic flavor in both veg and non-veg gravies/curries or fried foods.
The slight aromatic flavor with green leafy color makes coriander leaves applied in garnishing vegetable salads, appetizers/soups, and half-boiled vegetable meals.
It is extensively used in preparing delicacies like sauces, tomato, and coriander chutneys.
Used to add an aromatic flavor to fried rice and vegetable pulao, and steamed momos.
The leaves of the coriander plant are used as a popular flavoring in all the cuisines throughout the world, viz., Indian, Latin American, Italian, and Southeast Asian dishes.
The chopped/sliced coriander leaves are added to have an aromatic flavor in both veg and non-veg gravies/curries or fried foods.
The slight aromatic flavor with green leafy color makes coriander leaves applied in garnishing vegetable salads, appetizers/soups, and half-boiled vegetable meals.
It is extensively used in preparing delicacies like sauces, tomato, and coriander chutneys.
Used to add an aromatic flavor to fried rice and vegetable pulao, and steamed momos.
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